Category Archives: Chicken

Just another slow cooker recipe…LOL. This one tastes incredible AND its Keto friendly as part of my new JOURNEY to eat healthier this year. As always I was touring around Pinterest and came across this one by Kasey Trenum. It was so great I forgot to photograph it. It was on Kasey’s Pinterest page.

Ok…its a little chilly out there, depending on where you live. Actually it’s chilly in Mexico where the temperature last night dropped to 13 C. Forget Christmas…LOL. It’s chicken soup time! Dig in (to the soup, NOT the snowbanks).

Turmeric and ginger are excellent additions healthwise BTW.

INGREDIENTS

8 bone-in chicken thighs , skin removed

12 cups cold water

2 tablespoons cider vinegar

1 cup chopped fresh cilantro stems or fresh parsley stems

2 shallots , quartered

2 carrots , coarsely chopped

2 large cloves garlic , smashed

1 piece (1 inch) fresh turmeric (unpeeled), thinly sliced

1 piece (1/2 inch) fresh ginger (unpeeled), thinly sliced

1/2 teaspoon salt (approx.)

1/2 cup chopped fresh cilantro leaves or fresh parsley leaves

OPTIONAL – 1 liter of Campbell’s Chicken Broth

METHOD

In Dutch oven or large heavy-bottomed saucepan, combine chicken, water and vinegar; cover and refrigerate for 1 hour. Bring to boil over medium-high heat, stirring occasionally. Reduce heat to medium; simmer for 30 minutes, skimming and discarding froth.

Alas, we have succumbed to the Keto Diet which requires us to eat very few carbs, lots of protein, veggies and some fruits. Beginning today you will see Keto friendly recipes. This is not to say they aren’t tasty!! I am a novice here and still in the early stages of figuring out what is good and bad. Help me!! If I post a recipe which you know is not KETO please let me know. I need your help… You know if I post it, it must have at least tasted good…LOL. Here we go….

You just can’t have one without the other, as the old song used to say! Oh, that was love and marriage….for those old enough to remember. I had purchased ground pork and ground beef to make Low Carb Crustless Taco Pie. Since I did not use all of the pork I had fresh ground pork to use up. Pinterest again! There was also some leftover chicken breast from the rotisserie chicken I had purchased. Clean out the fridge!!! Today you are getting both recipes…..

Add veggies and oil to a large pan or skillet and sauté for 3-4 minutes until cooked through. Scoot all of the veggies to one half of the pan. Add egg and allow to cook for 1 minute, then scramble it with a spoon or spatula and stir in with veggies.

Add rice to pan. Add soy sauce and stir over medium heat for 6-8 minutes until browned. Sprinkle remaining seasonings over the rice and stir another 1-2 minutes. Remove from heat and stir in green onions.

In a large pot, heat the olive oil over medium heat. Add the onion, carrot and celery, and sauté until the vegetables start to become tender, 5 to 6 minutes. Add the Poblano peppers and cook until the vegetables are very tender, 6 to 7 minutes more. Add the jalapeño and garlic, and continue to cook until fragrant, 1 minute more.

Season the vegetables with the taco seasoning, then stir in the tomatoes and chicken broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until a good flavor develops, 20 to 30 minutes.

Stir in the chicken, black beans, corn and peas. Return the soup to a simmer. Season with salt and pepper. Serve with tortilla strips and just maybe, a touch of sour cream.

Well maybe an overstatement, as I am still looking for the BEST one…LOL. In the interim I tried this one and was quite happy with it overall. Any suggestions you might have would be greatly appreciated as I approach 14000 views on this blog!! Thanks to all of you have stopped by… here is the result with chicken thighs…

Best Chicken Marinade Ever

Ingredients

6 Chicken breasts or 3.5 lb. chicken

2 tsp Garlic powder

2 tsp Rosemary, dried

1/2 cup Balsamic vinegar

2 tbsp Dijon or spicy brown mustard

1/8 cup Lemon juice

1/4 cup Soy sauce

1/4 cup Worcestershire sauce

1 tsp Black pepper, ground

3/4 cup Brown sugar ( I cut this back to 1/4 cup so not so sweet)

2 tsp Salt

1/2 cup Olive oil, extra virgin

Instructions

Combine all ingredients, except for chicken, in a large Pyrex measuring cupor mixing bowl and whisk together.

Remove a half a cup of marinade and reserve for basting the chicken later.

I LOVE chicken pot pie! I dont make crusts…LOL. Nor can I buy the store-bought crusts here. With some leftover Costco roasted chicken, I yearned for pie. FYI…Bisquick isn’t available here either. Turning to my trusty Pinterest, I found this recipe. It was awesome!!!! I left out the mushrooms and added chopped red pepper… The diced veggies looked great so I added a photo of them too!

CHICKEN POT PIE SOUP

COOK TIME: 15 MINS

INGREDIENTS:

4 Tablespoons butter or olive oil

1 medium onion, peeled and diced

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cloves garlic, peeled and minced

1 chopped red pepper

4 ounces button or baby Bella mushrooms, diced

1/3 cup all-purpose or white whole wheat flour

3 cups chicken stock

2 cups milk

3 cups shredded cooked chicken

1 pound Yukon gold potatoes, diced (I used a can of diced potatoes)

1 cup frozen corn (I used a small can )

1 cup frozen peas (I used a small can)

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/2 teaspoon freshly-cracked black pepper

oyster crackers (instead of the crust)

DIRECTIONS:

Heat butter in largestockpotover medium-high heat until melted (or heat the olive oil until it is shimmering). Add onion, carrots, peppers and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and sauté for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.

Stir in the flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and milk, stirring frequently. Stir in the chicken, potatoes, corn, peas, Italian seasoning, salt and pepper until combined.

Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally so that the bottom of the soup does not stick to the pan. Then reduce heat to medium-low, and continue simmering the soup for 10-15 minutes until the potatoes are soft and cooked through.

Once upon a time I had a similar recipe, bit it must have flown the coup with the chicken…LOL. Pinterest to the rescue again!I think you will enjoy it in its simplicity. I served this with some fresh asparagus which I cooked in the same water as the broccoli, I just kept it simmering after I removed the broccoli.

Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.

Place the cooked broccoli in a 9 inch greased pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.

Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown.

The problem with having a small gas BBQ is not being able to do a beer can chicken because the lid is too low! For those who do not know what I am speaking about, normally one places a seasoned chicken upside down over a full, but open beer can. NOT alive sillies!!! The hot juices from the can permeate the bird as it cooks. Pinterest to the rescue again.

Place 4 balls of aluminum foil on bottom of slow cooker crock. Pour beer into crock.

Rinse chicken and pat dry.

Rub chicken with seasoning mixture. Place chicken on top of foil in crock.

Cover slow cooker. Cook on HIGH for 3 hours or LOW for 5 to 7 hours. Chicken is well done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh.

Notes

USDA recommends 165°F as the safe eating temperature for chicken. Chicken is done when meat temperature registers 165°F in the breast or 175°F-180°F in the thickest part of the thigh. For more informationonfood safety, visit foodsafety.gov.